Sure. I used this recipe to create the rub for the pork chops...
Grilled Pork Chops with Basil-Garlic Rub Recipe | Food Network
Although the recipe says to let them stand for 15-30 minutes after applying the rub, with the sous vide there's no need to do that. I just pop them right into the cooking bags. I also put a little splash of white wine in the bag, too.
I put them in the circulator at 137F for an hour and a half (pork needs to be held at a temperature of over 135 for at least an hour to render it safe).
After some trial and error, I've found 137 to be a good temperature for chops, tenderloin roasts, and other lower fat cuts of pork. If I had to compare it to a steak, I would say it comes out with a doneness level just slightly past medium... cooked through but still a little pink and plenty moist.